Spain is among the most important cheese-producing countries in the world.
Cheese making is a tradition in Spain that goes back many generations. Each cheese is unique in its flavor, color, aroma, and texture. Varieties can come from a distinct recipe, production method, as a result of climatic and geographical differences and from farming customs steeped in age old traditions. The type of cheese is primarily determined by the type of milk used: goat(cabra), cow(vaca), sheep(oveja), or a combination of two or three!
Cheese can be classified as light, medium, or strong. The lighter cheeses are typically made from cow's milk and strong cheeses from sheep or goat's milk. The longer the cheese undergoes its aging process, the less moister it has and the stronger the flavor tends to be.
To produce a quality cheese that is appreciated world wide requires a artisan skill and lot of work. After hundreds of years of cheese production, there's no doubt that Spain succeeds in making some of the most popular cheeses in the world. In Spanish culture, cheese is a regular accompaniment to lunch and dinner and is most often enjoyed with wine.